Braised chard with crispy onions & sumac (Saleq ma' basal) from Boustany: A Celebration of Vegetables from my Palestine (page 96) by Sami Tamimi

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Accompaniments: Tahini sauce (Tahinia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular chilli flakes for Aleppo chilli flakes.

  • treay on May 14, 2026

    Very tasty and easy to cook.

  • rmardel on September 25, 2025

    This is delicious. A classic and simple preparation of chard with the addition of sumac as well as garlic. I hadn't thought of adding sumac to chard before although I regularly use lemon and garlic. The crispy onions were he most work, but the recipe makes extra. I'm sure the canned variety of crispy onions or shallots would work if I could find a gluten-free version.

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